Golden Buttermilk Mashed Potatoes

Cooking the potatoes an additional 30 seconds after they've been drained allows excess water to steam off, creating fluffier mashed potatoes.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 6 cups water
  • 2 pounds baking potatoes, peeled and cubed
  • 1 pound sweet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  1. Cook garlic in hot oil in a Dutch oven over medium heat, stirring occasionally, 3 minutes. Add 6 cups water and next 3 ingredients; bring to a boil. Reduce heat; cover and cook 20 minutes or until tender.
  2. Drain potatoes; return to Dutch oven. Cook, stirring constantly, over medium heat 30 seconds. Remove from heat.
  3. Add buttermilk and remaining ingredients; mash with a large fork to desired consistency.
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